CN105685209A - A deep processing method for strawberries - Google Patents
A deep processing method for strawberries Download PDFInfo
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- CN105685209A CN105685209A CN201410707330.4A CN201410707330A CN105685209A CN 105685209 A CN105685209 A CN 105685209A CN 201410707330 A CN201410707330 A CN 201410707330A CN 105685209 A CN105685209 A CN 105685209A
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- fructus fragariae
- fragariae ananssae
- strawberries
- quick
- freezing
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Abstract
The invention relates to a deep processing method for strawberries. The method includes a step of adding the strawberries into a tank, a step of adding a nutrition solution into the tank with the ratio of the nutrition solution to the strawberries being 1:1-2, maintaining negative pressure that is 0.3-0.5 Pa and continuously fermenting for 20-25 min, a step of opening a cover of the tank after the negative pressure process is finished, discharging the processed strawberries, and draining sugar and juice until no liquid drop, a step of directly sending the strawberries to a quick-freezing room after the strawberries are selected on a table and quick-freezing at a temperature ranging from -25 DEG C to -28 DEG C, or starching the strawberries after selection with chocolate slurry and conveying the strawberries to the quick-freezing room, with the quick-freezing time being 6-8 h, and a step of packaging the quick-frozen strawberries, putting into storage and keeping for later use. According to the method, an enzymatic conversion displacement technique is applied on the strawberries, which is a blank field in China. By application of the technique, strawberries, and other seasonal fruits can be not off-season in slack season and can be supplied all the year round, thus broadening the range of sales.
Description
Technical field
A kind of method that the invention belongs to Fructus Fragariae Ananssae deep processing。
Background technology
Fructus Fragariae Ananssae is the fruit that everybody extremely likes, Fructus Fragariae Ananssae, rich in vitamin, is a kind of nutritious fruit, but the freshness date of Fructus Fragariae Ananssae is very short, and after freezing, taste is not delicious, makes the edible phase of Fructus Fragariae Ananssae be restricted。
Temperate zone directly under the jurisdiction of a municipal government, Dandong moistens monsoon climatic region, annual rainfall 900-1200 millimeter, sunshine time 2400-2500 hour, >=10 DEG C of active accumulated temperatures 3000-3300 DEG C, relative humidity 60-80%, 130-185 days frost-free period, the summer is without heat, winter, mostly dry land was subacidity brunisolic soil, and soil is more fertile without severe cold。Above-mentioned ecological condition is very beneficial for the growth promoter such as Fructus Fragariae Ananssae nursery breeding, bud differentiation, dormancy " vernalization ", and Dandong Fructus Fragariae Ananssae is used in the whole nation or even in the world, is all very famous。But the fresh-keeping and transport of fresh strawberry is not easy very much, has largely limited to the development space of Dandong Fructus Fragariae Ananssae。
This product invention is in that being used on fresh fruit by enzymatic conversion replacement technique belongs to internal blank, the application of this technology, and ample supply of vegetables in the off seasons to make the seasonal fruit such as Fructus Fragariae Ananssae keep, and supplies all the year round, has expanded realm of sale。Product after processing, because injecting nutrient extract, adds toughness and the brightness of Fructus Fragariae Ananssae, makes Fructus Fragariae Ananssae more high resilience, seem that each and every one is vivid full in appearance, bright in colour, it is easier to preserve and transport。Mouthfeel, compared with fresh strawberry, has light Olibanum, and delicate fragrance succulence, lingering fragrance is more remote。
Summary of the invention
It is an object of the invention to provide the deep working method of a kind of Fructus Fragariae Ananssae, described concretely comprises the following steps:
(1) Fructus Fragariae Ananssae is added in tank；
(2) being added in tank by the nutritional solution that ratio is nutritional solution and Fructus Fragariae Ananssae 1:1-2, negative pressure keeps 0.3-0.5 handkerchief, continuing fermentation 20-25 minute；
(3) negative pressure opens cover after terminating, and machined Fructus Fragariae Ananssae is proposed the state that drop sugar control juice drips to no liquid；
(4), after case platform is selected, direct Fructus Fragariae Ananssae monomer sends into-25--28 DEG C of quick-freezing of quick-freezing room, and the quick-freezing time is 6-8 hour；
(5) Fructus Fragariae Ananssae after quick-freezing is packed, and puts in storage stand-by。
Quick-freezing room is sent into after strawberry product suspending chocolate slurry obtained after above-mentioned steps (4) being selected。
Chocolate mass that can also be described encases whole for strawberry fruit, and thickness is less than 2mm；The temperature of chocolate mass is 45-50 DEG C。
Described Fructus Fragariae Ananssae be fresh strawberry or before producing by Fructus Fragariae Ananssae-18 DEG C freezing outbound from freezer, proceed to temperature and add the Fructus Fragariae Ananssae of a negative catalysis the processing of 10 DEG C-15 DEG C。
Described nutritional solution, by weight, ratio is water: sugar: lactic acid bacteria: saccharifying enzyme=30-40:59-69:0.8:0.2。
Described nutritional solution, by weight, it is most preferred that ratio is water: sugar: lactic acid bacteria: saccharifying enzyme=30:69:0.8:0.2。
Advantages of the present invention is as follows:
The physique that the present invention is chosen from Dandong is well-balanced, the Fructus Fragariae Ananssae that outward appearance is ruddy, and wherein the concrete specification of Fructus Fragariae Ananssae is: S (diameter is 15-25mm)；M (diameter is 25-35mm)；L (diameter is more than 35mm), the deep working method of the present invention is to be used on Fructus Fragariae Ananssae by enzymatic conversion replacement technique, and ample supply of vegetables in the off seasons to make the seasonal fruit such as Fructus Fragariae Ananssae keep, and supplies all the year round, has expanded realm of sale。Product after processing, because injecting nutrient extract, adds toughness and the brightness of Fructus Fragariae Ananssae, makes Fructus Fragariae Ananssae more high resilience, seem that each and every one is vivid full in appearance, bright in colour, it is easier to preserve and transport。Mouthfeel, compared with fresh strawberry, has light Olibanum, and delicate fragrance succulence, lingering fragrance is more remote。
After Fructus Fragariae Ananssae is processed by technique, Dandong Fructus Fragariae Ananssae can be made to sell to enough remote region, unlimited by the constraint in season。
Accompanying drawing explanation
Fig. 1 is flow sheet。
Specific embodiment
Embodiment 1
Physique is well-balanced, by specification operation, in the Fructus Fragariae Ananssae addition tank that color and luster is delicious, the ratio of nutritional solution with Fructus Fragariae Ananssae 1:1 is added in tank, keeping negative pressure is-0.5 handkerchief, 25 minutes；100KG nutritional solution be formulated as water: sugar: lactic acid bacteria: saccharifying enzyme=30:69:0.8:0.2。Negative pressure opens cover after terminating, and machined fresh fruit is proposed the state that drop sugar control juice drips to no liquid；After case platform is selected and picked by the rotten and special-shaped fruit of mistake, direct monomer sends into-25 DEG C of quick-freezings of quick-freezing room 6 hours；Fructus Fragariae Ananssae after speed is packed, and puts in storage stand-by。
Embodiment 2
Physique is well-balanced, by specification operation, in the Fructus Fragariae Ananssae addition tank that color and luster is delicious, the part by weight of nutritional solution with Fructus Fragariae Ananssae 1:2 is added in tank, keeps negative pressure 0.3 handkerchief, 20 minutes；100KG nutritional solution be formulated as water: sugar: lactic acid bacteria: saccharifying enzyme=40:59:0.8:0.2。Negative pressure opens cover after terminating, and machined fresh fruit is proposed the state that drop sugar control juice drips to no liquid；After case platform is selected and picked by the rotten and special-shaped fruit of mistake, obtained strawberry product suspending chocolate slurry, strawberry fruit entirety is encased by described chocolate mass, and thickness is less than 2mm；The temperature of chocolate mass is 50 DEG C；The Fructus Fragariae Ananssae hanging slurry sends into-28 DEG C of quick-freezings of quick-freezing room 8 hours；Fructus Fragariae Ananssae after speed is packed, and puts in storage stand-by。
Claims (6)
1. the deep working method of a Fructus Fragariae Ananssae, it is characterised in that: described concretely comprises the following steps:
(1) Fructus Fragariae Ananssae is added in tank；
(2) adding in tank by the ratio nutritional solution of nutritional solution with Fructus Fragariae Ananssae 1:1-2, negative pressure keeps 0.3-0.5 handkerchief, continuing fermentation 20-25 minute；
(3) negative pressure opens cover after terminating, and machined Fructus Fragariae Ananssae is proposed the state that drop sugar control juice drips to no liquid；
(4), after case platform is selected, direct Fructus Fragariae Ananssae monomer sends into-25～-28 DEG C of quick-freezings of quick-freezing room, and the quick-freezing time is 6-8 hour；
(5) Fructus Fragariae Ananssae after quick-freezing is packed, and puts in storage stand-by。
2. it is characterized in that described in claim 1: send into quick-freezing room after strawberry product suspending chocolate slurry obtained after above-mentioned steps (4) being selected。
3. the deep working method of the Fructus Fragariae Ananssae described in claim 2, it is characterised in that: described chocolate mass encases whole for strawberry fruit, and thickness is≤2mm；The temperature of chocolate mass is 45-50 DEG C。
4. the deep working method of the Fructus Fragariae Ananssae described in claim 1, it is characterised in that: described Fructus Fragariae Ananssae be fresh strawberry or before producing by Fructus Fragariae Ananssae-18 DEG C freezing outbound from freezer, proceed to temperature and add the Fructus Fragariae Ananssae of a negative catalysis the processing of 10 DEG C-15 DEG C。
5. the deep working method of the Fructus Fragariae Ananssae described in claim 1, it is characterised in that: described nutritional solution, by weight, ratio is water: sugar: lactic acid bacteria: saccharifying enzyme=30-40:59-69:0.8:0.2。
6. the deep working method of the Fructus Fragariae Ananssae described in claim 5, it is characterised in that: described nutritional solution, by weight, it is most preferred that ratio is water: sugar: lactic acid bacteria: saccharifying enzyme=30:69:0.8:0.2。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410707330.4A CN105685209A (en) | 2014-11-28 | 2014-11-28 | A deep processing method for strawberries |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410707330.4A CN105685209A (en) | 2014-11-28 | 2014-11-28 | A deep processing method for strawberries |
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| Publication Number | Publication Date |
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| CN105685209A true CN105685209A (en) | 2016-06-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410707330.4A Withdrawn CN105685209A (en) | 2014-11-28 | 2014-11-28 | A deep processing method for strawberries |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112512336A (en) * | 2019-04-24 | 2021-03-16 | 青旗株式会社 | Frozen strawberry and method for producing frozen strawberry |
| CN114158610A (en) * | 2021-12-06 | 2022-03-11 | 北京市农林科学院 | Green pepper preservative and using method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1665402A (en) * | 2002-07-08 | 2005-09-07 | 味之素株式会社 | Method of modifying food material |
| CN101914475A (en) * | 2010-07-30 | 2010-12-15 | 山东宝来利来生物工程股份有限公司 | Lactobacillus used for biological preservation and application thereof |
| CN102113546A (en) * | 2009-12-30 | 2011-07-06 | 王继廷 | Quick-freezing processing method for strawberries |
| CN103932084A (en) * | 2014-04-05 | 2014-07-23 | 豆一玲 | Chocolate and red jujube pulp and preparation method thereof |
-
2014
- 2014-11-28 CN CN201410707330.4A patent/CN105685209A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1665402A (en) * | 2002-07-08 | 2005-09-07 | 味之素株式会社 | Method of modifying food material |
| CN102113546A (en) * | 2009-12-30 | 2011-07-06 | 王继廷 | Quick-freezing processing method for strawberries |
| CN101914475A (en) * | 2010-07-30 | 2010-12-15 | 山东宝来利来生物工程股份有限公司 | Lactobacillus used for biological preservation and application thereof |
| CN103932084A (en) * | 2014-04-05 | 2014-07-23 | 豆一玲 | Chocolate and red jujube pulp and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112512336A (en) * | 2019-04-24 | 2021-03-16 | 青旗株式会社 | Frozen strawberry and method for producing frozen strawberry |
| CN112512336B (en) * | 2019-04-24 | 2022-07-05 | 青旗株式会社 | Frozen strawberry and method for producing frozen strawberry |
| US11510415B2 (en) | 2019-04-24 | 2022-11-29 | Aohata Corporation | Frozen strawberry and method for producing the same |
| CN114158610A (en) * | 2021-12-06 | 2022-03-11 | 北京市农林科学院 | Green pepper preservative and using method thereof |
| CN114158610B (en) * | 2021-12-06 | 2024-02-02 | 北京市农林科学院 | Green pepper preservative and application method thereof |
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Application publication date: 20160622 |